Easy No-Bake Sunflower Butter and Apple Protein Bars

We have officially ended our school year!!  We had a great first year of total homeschooling and, believe it or not, I’m already getting excited about our curriculum choices for next year!  I think as a homeschooling mom my brain is in school mode year round!  The princesses will be participating in our library’s Summer Reading program, we’ll probably throw in a little science on our beach trips and work on some math skills while cooking in the kitchen!  Oh the fun of Summer!

One thing I used to look forward to during the Summer months was getting to sleep in a few minutes longer, but now that I’ve taken up running I discovered that sleeping in really isn’t an option.  Yesterday I got about a 20 minute late start and boy did I feel it!  The sun was a blazin’ and the critters were out in full force.  Not only did I return home a hot sweaty mess, but I ran through my fair share of sticky spider webs and probably inhaled way too many bugs than I care to know about!  I will gladly go back to early morning runs!

Speaking of runs, I signed the hubs and I up for our 2nd 5K next month!  We’ll be running the Coronado Independence Day Run on July 4th.  I’m not really doing any specific training for this one, just keeping up with my running during the week and hoping to beat my time from the last run!   I’ll need some good fuel to keep up my pace, so I thought I would work on some “no-bake” recipes to beat the heat (the hubs doesn’t appreciate me using the oven to heat the house during 90 degree weather!).

No Bake Sunflower Butter and Apple Protein Bars

(inspired by Meals and Moves)

Yields 8 Bars

Ingredients:

2 cups gluten free rolled oats

6 scoops protein powder

4 Tbsp Sunflower Butter

1/2 cup unsweetened applesauce

1 Tbsp cinnamon

1/4 cup raisins

1/2 an apple, peeled and chopped

1/4 cup + 2Tbsp water

Directions:

In a large mixing bowl, combine all ingredients and mix well.  Transfer mixture into an 8x8 inch dish and refrigerate until mixture is set, about an hour.

These bars are pretty thick and dense, so if you want a “thinner” bar I would suggest a 9x9 inch pan.

 *Note: These didn’t set up as much as I would have hoped, so I stuck mine in the freezer for about 10 minutes and that did the job!

 This hearty bar was the perfect “refuel” food after my morning run!  Not only is it packed with protein (better than a mouth full of bugs!), but it left me feeling full until lunch.

I picked up some dates at Trader Joe’s this weekend so I could try my hand at some “Lara Bar” makeovers!  I’ll let you know how it goes!

Blessings,

J’lene

Gettin’ our bake on!

Oh yes!  It’s baking day today!  My little princess Cailyn has been looking forward to this day because 1) She gets to take her own grocery shopping list to the store and 2) she is completing her  “cooking project” with me in the kitchen (and this could get quite messy!). 

We’ve spent the last 2 weeks working on a “Going to the Grocery Store” lapbook, where we’ve read and learned all about making healthy choices at the grocery store, trying new foods and now cooking! 

 I tried to give her a little guidance when picking a recipe for her cooking project, but there was no getting around the “chocolate factor”….chocolate had to be involved in some way or another!  So here we go…

Doin’ the mash banana….

She let big sister get in on the action!

 Stir, stir, stir!  I think she kept most of it in the bowl!

Chocolate Chip Layered Brownie Cake (gluten free/dairy free)

(inspired by Erika @ Food Fitness and Fun)

Yields 12-15 servings

Ingredients:

For the Brownies:

2 cups Pamela’s Baking Mix

3/4 cup organic cane sugar

3/4 cup unsweetened cocoa powder

1/2 tsp salt

1 cup water

1/4 cup grapeseed oil

1 banana, mashed really well

1/2 cup unsweetened applesauce

1 tsp vanilla extract

For the Cookie Top:

1/2 cup organic brown sugar, packed

1/4 cup raw coconut crystals

1/3 cup grapeseed oil

1/3 cup unsweetened applesauce

1/4 cup unsweetened almond milk

1 Tbsp cornstarch

1 tsp vanilla extract

1 1/2 cups Pamela’s Baking Mix

1/4 tsp salt

2/3 cup vegan dark chocolate chips

Directions:

For the Brownies:

Preheat the oven to 350 degrees.  Lightly spray a 9x13 inch baking pan with cooking spray. Set aside.

In a large mixing bowl, stir together the flour, sugar, cocoa powder and salt.  Pour in water, grapeseed oil, applesauce, mashed banana and vanilla extract.  Mix until well blended. 

Spread batter evenly into prepared pan.  Bake for 25 minutes.

 For the Cookie Top:

In a medium mixing bowl, combine the sugars, almond milk, grapeseed oil, cornstarch and applesauce.  Use a strong fork and mix really well for about 2 minutes or until it looks like smooth caramel.  Mix in the vanilla.

Add 1 cup of the flour and salt.  Mix well.  Mix in the rest of the flour and fold in chocolate chips.  The dough will be a bit thick.  Spread carefully with a spatula on top of the half-cooked brownie.

Bake for 15-20 minutes.  Let cool for 30 minutes before cutting into squares.

 The best of both worlds!

Chocolatey goodness from the top…

all the way to the bottom!

I think I’ve got a little baker in the making…as long as it involves chocolate!!  I’ll have to say it was fun watching her work and take ownership in her creation.  The whole fam gives this treat a chocolate thumbs up!

 

Blessings,

J’lene

 

*This post is also shared on Allergy Free Wednesdays

Cheesy Black Bean and Brown Rice Bake

This week I’m going simple!  In the midst of some of life’s difficulties lately, I need some simplicity to balance out my days. 
Simple schooling + Simple meals = Simple days!

Lots of veggies….no dressing needed!

Cheesy Black Bean and Brown Rice Bake
Ingredients:
4 cups cooked brown rice
1/2 yellow pepper, diced
1/2 red pepper, diced
1 8oz. can green chilies, mild
1 cup nonfat plain yogurt
1/2 cup salsa (I used homemade)
2 cups organic baby spinach, chopped
1 can organic black beans, drained and rinsed
3/4 cup frozen corn
1 cup cheddar cheese, shredded (plus more for topping if you wish)
Optional:  cilantro, avocado, salsa for garnish
Directions:
Preheat oven to 350 degrees.  Lightly spray a 9x13-inch baking dish with cooking spray.  Set aside.
In a large bowl, mix together all ingredients (except for optional garnishes) and combine well.
Pour mixture into prepared baking dish and bake for 25-30 minutes or until heated through and cheese is melted.  Garnish with your favorite toppings!

I made a couple of individual servings to have for quick and easy lunches this week.

I served my portion as a topping to my salad, along with some homemade guacamole and salsa!  Super simple and super delicious!

Simple schooling days means more hands on learning!  We’re having a blast reading  Little House in the Big Woods and thought we needed some “dolls” just like Laura and Mary.

So simple “Yarn Dolls” it was!

Princess Makenna made hers big enough to sleep with…

And my princess Cailyn made hers small enough to carry in her pocket!

From the “Big Woods” to Ancient China we go! Today we learned about the “Chinese Lantern Festival” during the Chinese New Year Celebration and decided to make some colorful lanterns ourselves.

Construction paper, scissors, tape, a stapler, some glue and a few jewels was all we needed!

Lanterns of many colors now hang from the chandelier in our school room….today we made learning fun and simple!

Nourishing Thought for Today:

It’s “simple”….

The light of God surrounds me,

The love of God enfolds me,

The presence of God protects me,

God is always with me!

Blessings,

J’lene

Chocolate Love….

Happy Valentine’s Day!  We’ve got our chocolate goin’ on today!  I made my first attempt at a “Chocolate Green Monster” and I must say it was pretty tasty. 

In the mix:  water, Amazing Grass Chocolate Infusion, a handful of kale, flax meal, banana, 1 cup of frozen cherries and 1 cup of frozen strawberries.

Tastes like a chocolate covered cherry!  Saved some for the hubs, but went back for seconds for myself!

And then….sometimes you just need a good old fashioned chocolate chip cookie! Chocolate Chip Cookies (gluten free)
(inspired by Go Dairy Free)
Yields 24 cookies
Ingredients:
1 1/2 cups gluten free flour blend (I used Bob’s Red Mill)
1/4 cup millet flour
1/4 cup almond meal
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 flax egg (1 Tbsp flax meal + 3 Tbsp water and let soak for 5-7 minutes)
2/3 cup Earth Balance
1/2 cup organic brown sugar
1/2 cup coconut sugar
1 1/2 tsp pure vanilla extract
1 1/4 cups dark chocolate chips
Directions:
Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
In a medium bowl, combine the flours, xanthum gum, baking powder, baking soda, and salt.
In a large bowl, beat together the Earth Balance, flax egg, sugars and vanilla.  Stir in the dry ingredients until well combined.  Fold in the chocolate chips.
Drop the dough by large tablespoonfuls onto the prepared cookie sheet.  Bake for 12-14 minutes, or until they just barely begin to brown around the edges.
Let the cookies cool on the cookie sheet for 5-10 minutes before removing them to finish cooling on a wire rack.  Enjoy!

The fam loved the light crunch from the millet flour and the slightly nutty flavor from the almond meal. 

A “Chocolate Fudge” sauce that is so rich and creamy you’ll want to eat it straight from the bowl…spoon please!

  Chocolate + Nut Butter = The Perfect Match

Fudge Swirl Sunflower Butter Cupcakes (gluten free)

Yields 12 cupcakes
Ingredients:
2/3 cup gluten free oat flour (made in a food processor with gluten free rolled oats)
1/2 cup all-purpose gluten free flour
1 tsp baking soda
1/4 tsp xanthum gum
1 tsp sea salt
1/3 cup Sunflower Butter
1/2 cup plain yogurt
1/4 cup + 1 Tbsp agave nectar
1/2 cup unsweetened applesauce
4 large egg whites
1 tsp vanilla extract
1/4 cup “Chocolate Fudge” sauce (see below)
Chocolate Fudge Sauce:
1/4 agave
1/2 cup + 2 Tbsp unsweetened cocoa
4 Tbsp coconut oil, melted
Directions:
Preheat oven to 350 degrees. Line a standard muffin pan with foil or silicone liners.  Lightly mist the cups with cooking spray.
For the Chocolate Fudge Sauce:  Combine the melted coconut oil and agave and mix well.  Add in the cocoa and stir, stir, stir until it becomes a thick sauce.
Add the flours to a bowl of a mini food processor and process for about 2 minutes.  Place a sifter over a small bowl and add the flour mixture, baking soda, xanthum gum and salt and sift them into the bowl.
In a large mixing bowl, using a stand or hand mixer , cream the sunflower butter, yogurt and agave.  Using a heavy whisk or spatula, stir in the egg whites and vanilla.  Stir in the flour mixture until well combined.  Divide the batter evenly among the muffin cups (about 2/3 full).   Drizzle 1 tsp of the chocolate sauce into the center of each cupcake and, using a toothpick, “swirl” the chocolate into the batter by running the toothpick back and forth through the inside of the cupcake so a swirl pattern is created.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out dry.  Cool the cupcakes completely in the pan on a wire rack.  Serve or freeze up to 1 week in an airtight container.

Oh my fudge (without the guilt)!

Moist cake center with a decadent chocolate topping…who can resist? Not me!

Showin’ Daddy some love…. Sponge and cookie cutter heart paintings

They LOVE their Daddy in more ways than one!

She had a hard time keeping her painting a secret!

Words from the heart of a princess!

Hope your Valentine’s Day was full of love…and maybe some chocolate!

Blessings,

J’lene

Small victories and a date night!

It’s been a crazy Saturday thus far, between running back and forth to the softball fields only to find out that both girls’ practices had been cancelled and trying to get school lessons done, grocery lists made, and church stuff prepared for tomorrow!  On the upside of it all….this means we get to stay home and enjoy the day as a family!  So, out came the sweats and jammies, good books, and I turned the oven on!  We’re in need of some granola, granola bars, and I think I’ll try a new breakfast cookie or baked oatmeal.

This weekend also marks the end of week 6 of my training and I know it’s probably nothing to all you avid runners out their, but I had me a “small victory” in that I completed this week with a 22 minute run without walking!  I don’t have one of those fancy thing-a-ma-jigs that track your distance, so I had the hubs follow my route in the car and my 22 minute run put me at about the 2.5 mile mark!  I find joy in the little things!!

And victory #2….had a “green monster” smoothie every day for the last two weeks!  I’m having a lot of fun being creative with the smoothies and trying new greens every now and then.  And to top things off, the rest of the fam makes sure that I make enough for them too!  Yeah for eating veggies!!

 In the mix…water, 2 cups spinach, cucumbers, kiwi, strawberries, 1/2 an apple, and some pineapple.  I like to add a few ice cubes to make it nice and thick.

The hubs took me on a much needed date last night that he planned out himself!  We took a drive to the Cabrillo National Monument in Point Loma.  He had plans for us to take a nice little walk around the area, but by the time we arrived the clouds had moved in, the temperature dropped quite a bit and the wind was picking up.  Needless to say, we made the most of it until we were just too cold (or at least I was)! 

 The views were absolutely gorgeous.

 Enjoyed watching quite a few sailboats sail by.

Climbed up to the lighthouse, but it was closed.  Like this pic though!

Beautiful ocean view.

 Point Loma Light House

 The sun was starting to set just as we decided to leave.  We headed out for an early dinner at Tender Greens Restaurant.

 I ordered the “Raw Salad” with a living vinaigrette dressing.  It was a good, fresh salad and the portion was large, but nothing to rave about (especially for the price).

The hubs got a “Steak Hot Plate” with a side Caesar salad and Yukon gold mashed potatoes.  The redness of the steak made me squirm, but he seemed to enjoy it!  We both agreed that we were glad that we tried it and were happy with the freshness of our meal, but it wasn’t our favorite.  Next date night I think we’ll be heading back to the Tin Leaf Fresh Kitchen, where I had an out of this world salad and he raved about their steak sandwich!

 

Oh for the love of food…and each other!  Valentine’s Day is just around the corner and we’ve got some fun things planned for school….

Math….estimating, sorting and graphing with “Candy Hearts!”

What would Valentine’s Day be without a “Puddle of Kisses” science experiment?  Eating chocolate for science…why not?!!

And art…”Hand Print Hearts” and “Heart Sponge Painting”, of course!  Check out this site for more Valentine fun with your kiddos!

Nourishing Thought for Today:

As you prepare for romantic dinners, buy gifts and send out cards for the one’s you love this Valentine’s Day, I challenge you to remember the greatest gift of love we’ve been given…

“But God demonstrates His own love for us in this; while we were still sinners, Christ died for us.”  Romans 5:8

God is love!

“We love because he first loved us.”  1 John 4:19

Love not just with words, but with actions!

“May the Lord direct your hearts into God’s love and Christ’s perseverance.” 2 Thessalonians 3:5

 

Blessings,

J’lene